Sudanese Salata Soda
1 eggplant, diced and fried in olive oil
2 carrots, shredded
1 green bell pepper, diced
1/2 bunch green onions, chopped
3 Roma tomatoes, diced
about 1/4 cup olive oil plus enough to fry eggplant
several cloves garlic, minced
salt, to taste
red chili pepper flakes, to taste
dash lemon juice
Combine veggies and toss with remaining ingredients. Serve room temperature or chilled. It can be an appetizer or a meal.
Source of recipe: This is my recreation of a eggplant salad a Sudanese friend served me. The amounts are flexible.